Classic Beef, Garlic and Herb Hotpot

Classic Beef, Garlic and Herb Hotpot
Serves 6 Prep Time 20 minutes Cook Time 1 hour 50 minutes

Ingredients

  • 1 Tbsp Gregg's Garlic and Herb Sea Salt
  • 3 Tbsp flour
  • 750 g beef blade steak, trimmed and cut into 3-4cm pieces
  • 1 red onion, finely sliced
  • 2 stalks celery, sliced
  • 1 capsicum, deseeded and diced
  • 1 bay leaf
  • 420 g can Wattie's Condensed Extra Rich and Thick Tomato Soup

Method

1. Preheat oven to 170ºC.

2. Combine Gregg’s Garlic and Herb Sea Salt with flour, mix well, toss beef pieces in seasoned flour.

3. Heat a dash of oil in a non-stick frying pan, brown beef pieces, turning once. This is best done in 2-3 batches.

4. Place the browned beef in a casserole dish, add red onion, celery, capsicum and bay leaf. Pour over Wattie’s Condensed Extra Rich and Thick Tomato Soup with 1 can water, stir to combine.

5. Cover and cook for 1 1/2 - 2 hours or until the beef is tender. Season with pepper, garnish with parsley and serve with mashed potatoes seasoned with a little Gregg’s Garlic and Herb Sea Salt.